Recipes

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101 Calories

Zuppa di Pomodoro

PREP: 10 Min.      COOK: 35 Min.      LEVEL:  Easy       SERVES 4

There are so many days when tomato soup is the ideal food.  Luckily, you can now add this recipe with its well-balanced flavor to your repertoire.

1T extra virgin olive oil           

1-2 cloves garlic chopped

3 green onions chopped with chives   

24 oz tomatoes organic if possible, cut in half, seeds removed & chopped to make about 4 cups*

½ T Triple Sec or Grand Marnier

½ C water

1/8 tsp salt

Fresh ground pepper to taste

1 oz thinly sliced parmesan

  

 1.  Heat a medium pot over medium heat. Add the oil and saute the garlic and onion
until lightly browned, about 5 minutes.

2.  Add the tomatoes and rosemary, stirring, and cook for 5 minutes.

3.  Continue to stir the tomatoes while adding the liquor and water (or more if the soup is too thick; the thickness will vary, depending on the water content of the tomatoes you use) for 10 minutes, until the tomatoes are soft.

4.  Remove the rosemary and add the salt and pepper.

5.  Carefully transfer the contents of the pot into a blender and blend until pureed, about: 2 minutes. 

6.  Put the soup in a serving bowl and add the orange juice. Mix well.

7.  Place the Parmesan on top and serve immediately.
 

PER SERVING, ABOUT: Calories: 101 Protein: 4 g Carbohydrate: 8 g Dietary Fiber: 2 g Sugars: 5 g Total Fat: 6 g Saturated Fat: 2 g Cholesterol: 6 mg Calcium: 99 mg Sodium: 190 mg

If using fresh tomatoes cut in ½, gently squeeze to remove seeds.

Frozen tomatoes work fine in this dish.  Rather than throw away tomatoes freeze them in a plastic bag before they go bad.  Take out & put into warm water.  The skins peel off and they are easy to quarter.

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